JEWEL FOOD STORE #3241 Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: SHELL FISH TAGS NOT IN PLACE. WE( STORE MANAGER,DEPARTMENT MANAGER AND MY SELF)FOUND IMPROPER PLACED TAGS WITH SHELL FISH PRODUCTS: MUSSELS WITH TAG OF "WILD SHELL OYSTER",HARVEST DATE 1-28-16, FROM 2-4-16 TO 2-16-16,LOT#W09078;LITTLE NECK CLAMS WITH SHELLFISH TAG "WILD SHELL OYSTER" HARVEST DATE 12-22-15(FROM 1-8-16 TO 1-21-16,LOT#W08826)LARGE CLAMS WITH LITTLE NECK CLAMS HARVEST DATE 3-21-16,LOT #S52546. ALSO FOUND A BOX OF LARGE CLAMS STORED INSIDE THE WALK-IN COOLER WITHOUT NO SHELL FISH TAG. SHELL FISH TAG SHALL BE KEPT IN THE CONTAINER IN WHICH THEY WERE ORIGINALLY PACKED,UNTIL SOLD,THEREAFTER SHELL FISH TAG MUST KEPT ON FILE FOR 90 DAYS. PRODUCTS DISCARDED AND DENATURED. POUNDS 20.59,VALUE 109.97 CRITICAL VIOLATION:7-38-005(B-2)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: SOUP STORED AT STEAM TABLE AT SELF SERVING AREA AT TEMP OF 108.7F;ALSO FOUND 13 EACH 16.oz BOTTLES OF CAPED JUICE AT TEMP OF 44.6F TO 45.7F STORED AT DISPLAY SELF SERVING DISPLAY COOLER.HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE,COLD FOOD 40F AND BELOW.FOOD DISCARDED AND DENATURED.13 EACH BOTTLES,AND 14.40;VALUE 81.08 CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES,OBSERVED FOOD HANDLERS AT DELI DEPARTMENT WITH GLOVES ON TOUCHING NON-FOOD CONTACT SURFACE,SUCH AS: PREP TABLES,HANDLE OF WALK-IN COOLERS,MOVING GARBAGE CONTAINERS,AND DOING OTHER TASK,THEN REMOVE GLOVES AND PUT ON A NEW PAIR OF GLOVES WITHOUT NO HAND WASHING PRIOR TO PUT GLOVES ON.OBSERVED AN EMPLOYEE WITH GLOVES ON AFTER TOUCHING NON-FOOD SURFACE REMOVED THE GLOVES AND WITH BARE HANDS GRABBED SLICED TURKEY AND PUT IT ON SERVING /SELLING PLATER.FOOD DISCARDED AND INFORMATION GIVEN TO MANAGER ON HAND WASHING/GLOVES PROCEDURE. NO BARE HAND CONTACT WITH READY TO EAT FOODS. USE DISPOSABLE GLOVES, UTENSILS, DELI TISSUE ETC CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 4-23-15,REPORT #1453909 #33-INTERIOR OF DAIRY COOLER, SERVICE DELI CASE,ALL PREP TABLES IN PRODUCE AND BAKERY CASES IN NEED OF CLEANING TO REMOVE ALL FOOD DEBRIS. MUST CLEAN AND MAINTAIN AT ALL #34-FLOORS THROUGH OUT IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES #35-CLEAN THE WALLS BEHIND THE DEEP FRYERS OF GREASE BUILD-UP AT THE DELI AREA TODAY 4-6-16,WE OBSERVED THE SAME VIOLATIONS SERIOUS VIOLATION:7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND WHITE ICE SCOOP WITH BROKEN HANDLE,REPLACE SAID SCOOP.OBSERVED EMPLOYEE USING PAPER INSTEAD OF STOPPERS FOR THE THREE COMPARTMENT SINK,AT BAKERY DEPARTMENT.MECHANICAL DRAIN STOPPERS ARE BROKEN,INSTRUCTED TO REPAIR AND MAINTAIN

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND ENCRUSTED GRIMES ON DRY FOOD CONTAINERS IN BAKERY AREA,INSTRUCTED TO CLEAN AND MAINTAIN GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,ALSO PIPES BEHIND COOKING EQUIPMENT AND ON FLOOR UNDER COOKING EQUIPMENT IN HOT PREP AREA. MUST CLEAN AND MAINTAIN

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND ENCRUSTED GRIMES ON DRY FOOD CONTAINERS IN BAKERY AREA,INSTRUCTED TO CLEAN AND MAINTAIN GREASE BUILD-UP AT INTERIOR AND EXTERIOR OF COOKING EQUIPMENTS,ALSO PIPES BEHIND COOKING EQUIPMENT AND ON FLOOR UNDER COOKING EQUIPMENT IN HOT PREP AREA. MUST CLEAN AND MAINTAIN

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.